Mushroom, Leek & Spinach Vegan Quiche

Vegan, dairy-free, egg-free

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Serves 8

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Vegan, dairy-free, egg-free 〰️ Serves 8 〰️

Quiche is the ultimate café dish that's too fancy to make at home - until now. This quiche is plant-based and vegan, using tofu instead of egg to create that flavoursome filling that we know and love. This vegan quiche has the savoury taste of pan-fried mushroom, leek, and spinach, encased in buttery pastry. The tofu adds a satisfying dose of plant-based protein which makes each slice so satisfying and filling. This mushroom, leek and spinach quiche is perfect with a side of pan-fried greens. This quiche is delicious year-round, but particularly so on rainy days when comfort food is an essential.

INGREDIENTS

• 1 1/2 sheets vegan shortcrust pastry, thawed (my favourite is the Borgs brand)

• 1 tablespoon extra virgin olive oil

• 1 leek, thinly sliced and washed

• 3 cups mushrooms, sliced (button or flat work well)

• 3 cups fresh spinach leaves, washed

• 525 grams firm tofu

• 2/3 cup plant-based milk (my favourite is oat)

• 1/2 cup savoury yeast (AKA nutritional yeast)

• 1 tablespoon tapioca or arrowroot starch

• 2 teaspoons red miso paste

• 1/2 teaspoon garlic flakes

• 3/4 teaspoon black salt (AKA kala namak)

• 1/2 teaspoon smoked paprika

• 1 teaspoon onion powder

• 1/2 teaspoon turmeric powder

• Salt and pepper, to season

METHOD

1. Preheat the oven to 180° C and grease a pie dish with a non-aerosol olive oil spray (or any neutral-flavoured oil). Line the pie dish with pastry by first placing down the full sheet in the centre of the pie dish and pressing the pastry into the base and the sides. Use the half sheet to fill in the sides of the dish. Use a butterknife to trim any excess from the sheets and use the excess to fill in any gaps.

   1 1/2 sheets vegan shortcrust pastry, thawed

2. Heat the olive oil in a large fry pan over medium heat. Place the leek in the pan and fry it off, stirring occasionally, for a few minutes until it becomes golden. Add most of the mushrooms to the pan, leaving a few slices aside to place on top of the quiche. Continue frying until the mushrooms are browned and fragrant. Turn off the heat and stir in the spinach.

   1 tablespoon extra virgin olive oil

   1 leek, thinly sliced and washed

   2 2/3 cups mushrooms, sliced

   3 cups fresh spinach leaves, washed

3. To a food processor, add the rest of the ingredients. Process on high until smooth. Taste the mix and season with salt and pepper as needed.

   525 grams firm tofu

   2/3 cup plant-based milk

   1/2 cup savoury yeast

   1 tablespoon tapioca or arrowroot starch

   2 teaspoons red miso paste

   1/2 teaspoon garlic flakes

   3/4 teaspoon black salt

   1/2 teaspoon smoked paprika

   1 teaspoon onion powder

   1/2 teaspoon turmeric powder

   Salt and pepper, to season

4. Carefully remove the blade from the food processor. Transfer the cooked vegetables to the food processor and use a spatula to mix through. Pour the filling into the pie dish, smoothing over the top. Top with the remaining slices of mushroom.

   1/3 c mushrooms, sliced

5. Place the pie dish in the oven and bake for at least 45 minutes, or until the top of the quiche is golden. One golden, remove the quiche from the oven and allow to cool. The texture of the quiche will continue improving until it has fully cooled down. Once cool, store any leftovers in an airtight container in the fridge for up to one week.